- Colaborador en el cuerpo académico Ciencia y Tecnología de Alimentos
- Ciencia, Ingeniería y Tecnología de Alimentos
- LGAC Ciencia, Ingeniería y Tecnología de Alimentos
- https://www.uv.mx/cq/ciencia-ingenieria-y-tecnologia-de-alimentos/
1 Luna, M., García, S., García, O., & Trigos, Á. (2013). Serratin a new metabolite obtained from Serratia marcescens, a bacterium isolated from the microflora associated with banana plantations. Natural product research, 27(1), 49-53.
2 Garcia-Diaz, S., Hernandez-Jaimes, C., Escalona-Buendia, H. B., Bello-Perez, L. A., Vernon-Carter, E. J., & Alvarez-Ramirez, J. (2016). Effects of CaCO3 treatment on the morphology, crystallinity, rheology and hydrolysis of gelatinized maize starch dispersions. Food Chemistry, 207, 139-147.
3 Carrillo-Navas, H., Guadarrama-Lezama, A. Y., Vernon-Carter, E. J., García-Díaz, S., Reyes, I., & Alvarez-Ramírez, J. (2016). Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread. Journal of Food Science and Technology, 53(11), 3996-4006.
4 Gabriel-Guzmán, M., Rivera, V. M., Cocotle-Ronzón, Y., García-Díaz, S., & Hernandez-Martinez, E. (2017). Fractality in coffee bean surface for roasting process. Chaos, Solitons & Fractals, 99, 79-84.
5 Rodríguez‐Huezo, M. E., Flores‐Silva, P., Garcia‐Diaz, S., Meraz, M., Vernon‐Carter, E. J., & Alvarez‐Ramirez, J. (2017). Effect of fat type on starch and protein digestibility of traditional tamales. Starch‐Stärke. DOI:10.1002/star.201700286
6 Vernon-Carter, E. J., Garcia-Diaz, S., Reyes, I., Carrillo-Navas, H., & Alvarez-Ramirez, J. (2017). Rheological and thermal properties of dough and textural and microstructural characteristics of bread with pulque as leavening agent. International Journal of Gastronomy and Food Science, 9, 39-48.
7 Alvarez-Ramirez, J., Garcia-Diaz, S., Vernon-Carter, J., & Bello-Perez L. A. (2018). A novel, simple, economic and effective method for retarding maize tortilla staling. Journal of the science of food and agriculture, DOI:10.1002/jsfa.8962
8 Alvarez-Ramirez, J., Rodriguez-Huezo, E., Meraz, M., Garcia-Diaz, S., Flores-Silva, P. & Mondragon-Reinoso, L. (2018). Spatial variation of in vitro starch and protein digestibility in white wheat bread. Starch‐Stärke.
9 Vernon-Carter, E. J., Alvarez-Ramirez, J., Bello-Perez, L. A., Garcia-Hernandez, A., Roldan-Cruz, C., & Garcia-Diaz, S. (2018). In vitro digestibility of normal and waxy corn starch is modified by the addition of Tween 80. International Journal of Biological Macromolecules.
10 Bello-Perez, L. A., Vernon-Carter, E. J., Alvarez-Ramirez, J., Garcia-Hernandez, A., Garcia-Diaz, S., & Roldan-Cruz, C. (2018). The in vitro digestibility of starch fractions in maize tortilla can be rendered healthier by treating the nixtamalized masa with commercial baking yeast. Journal of Cereal Science.
11 Alvarez-Ramirez, J., Carrera-Tarela, Y., Carrillo-Navas, H., Vernon-Carter, E. J., & Garcia-Diaz, S. (2019). Effect of leavening time on LAOS properties of yeasted wheat dough.Food hydrocolloids, 90, 421-432.
12 Vernon-Carter, E. J., Alvarez-Ramirez, J., Meraz, M., & Garcia-Diaz, S. (2019). Gaining insights into α- amylase inhibition by glucose through mathematical modeling and analysis of the hydrolysis kinetics of gelatinized corn starch dispersions. International Journal of Biological Macromolecules.
13 Vernon‐Carter, E. J., Alvarez‐Ramirez, J., Meraz, M., Bello‐Perez, L. A., & Garcia‐Diaz, S. (2019). Canola oil/candelilla wax oleogel improves texture, retards staling and reduces in vitro starch digestibility of maize tortillas. Journal of the Science of Food and Agriculture.
14 Roldan‐Cruz, C., Garcia‐Diaz, S., Garcia‐Hernandez, A., Alvarez‐Ramirez, J., & Vernon‐Carter, E. J. (2020). Microstructural Changes and In Vitro Digestibility of Maize Starch Treated with Different Calcium Compounds Used in NixtamalizationProcesses. Starch‐Stärke, 1900303.
15 Martínez-Prigadá, D., Acosta-Domínguez, L., Martínez-Minaya, M., García-Díaz, S., & Alamilla-Beltrán, L. (2022). Effect of SiO2 nanoparticles in the physicochemical, mechanical and structural properties of sweet potato starch edible films. Revista Mexicana de Ingeniería Química, 21(3), Bio2919-Bio2919.
16 Reyes, I., Rodríguez-Huezo, M. E., & Garcia-Diaz, S. Opuntia ficus-indica mucilage reduces wheat starch in vitro digestibility El mucílago de Opuntia ficus-indica reduce la digestibilidad in vitro del almidón de trigo. Revista Mexicana de Ingeniería Química, 22(2), Ali1-Ali10